Lamb is often served as a springtime Easter dinner entrée. This recipe is tasty and requires much less preparation than the more traditional leg of lamb entrée.
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1/4 cup sour cream
2 tablespoons chopped fresh rosemary
1 tablespoon pine nuts, toasted, coarsely chopped
1/4 teaspoon garlic salt
2 tablespoons Land O Lakes® Butter
1 pound lean lamb loin chops
1/4 teaspoon coarse ground pepper
2 cups hot cooked pasta
1 tablespoon Land O Lakes® Butter, melted
1 teaspoon freshly grated lemon zest
*Substitute 1 tablespoon dried rosemary.
Combine all sauce ingredients in small bowl. Cover; refrigerate until serving time.
Melt 2 tablespoons butter in 10-inch skillet until sizzling. Add lamb chops; sprinkle with garlic salt and pepper. Cook over medium-high heat, turning occasionally, 8-10 minutes or until desired doneness.
Microwave sauce 30 seconds or until warm.
Add 1 tablespoon melted butter and lemon zest to hot pasta; gently toss.
Serve lamb with sauce and pasta.